Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 boneless rabbit loins with
: flap intact
1 c cold water
1/2 c red wine vinegar
2 TB salt
10 black peppercorns
4 TB pure olive oil
1 lg bulb fennel (about 1 pound)
: core removed and
: sliced into 1/4-inch
: batonette
1 md Spanish onion
1 TB fennel seeds
1/2 c basic tomato sauce
1/2 c dry white wine
1/2 c balsamic vinegar
: Salt and pepper
2 sl day old bread
1/4 c white wine vinegar
1 c parsley sprigs
2 TB capers, drained and rinsed
1 clove garlic, -- thinly
: sliced
1/2 c cooked and chopped spinach
1 TB chopped fresh thyme leaves
1 TB chopped fennel fronds
1 c extra virgin olive oil

Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold
water, vinegar, salt and peppercorns. Place rabbit loins in liquid
and allow to stand 1 hour. Remove rabbit from brine and pat dry.

In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons
olive oil until smoking. Season rabbit pieces with salt and pepper
and sautJ until golden brown on both sides, about 6 to 7 minutes.
Remove rabbit pieces and set aside. Add fennel, onion and fennel
seeds and cook until soft and lightly browned, about 10 minutes. Add
tomato sauce, wine and balsamic vinegar and bring to a boil. Place
rabbit pieces in pan and simmer 15 minutes uncovered.

Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2
minutes. Remove bread from vinegar and squeeze dry. Place in food
processor with parsley, capers, garlic, spinach, thyme, fennel fronds
and extra virgin olive oil. Blend 30 seconds until smooth and set
aside.

Remove cooked rabbit pieces from sauce and arrange on a serving
platter. Top with fennel sauce mixture, drizzle with salsa verde and
serve immediately.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5682

Date: Tue, 29 Oct 1996 08:39:08
~0500

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